Italian bean soup

Yield: 16 servings

Measure Ingredient
1 cup Dried Navy Beans
2 quarts Water
1 cup Chopped Onion
1 cup Chopped Green Pepper
1 cup Chopped Carrots
1½ teaspoon Dried Basil
1 teaspoon Salt
1½ teaspoon Oregano,
¼ teaspoon Dry Mustard
2 cloves Garlic Minched
3 cans (8 Oz.) Tomato Sauce
½ cup Uncooked Whole Wheat
\N \N Elbow Macaroni

Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans.

Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1½ Hours OR Until Beans Are Tender, Stirring Occasionally.

Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender.

(Fat ½, Chol. 0.)

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